Peanut Brittle

The original recipe is a microwave recipe, but I make it on the stove with the same cook times and it comes out great. It's really not that hard, I didn't even use a candy thermometer, just kept my eye on it (be sure you have the time to stand there and watch this, or it'll turn wrong quickly!). I found this many years ago at the Cooking Light message boards.

1 cup sugar
1/2 cup white corn syrup
1 cup roasted salted peanuts (I'd like to try cashews next time)
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

-Stir the sugar and corn syrup together in a heavy stock pot and cook at medium-high heat on stove for 4 minutes until bubbly. Stir in peanuts.
-Continue to cook 3 to 5 minutes until light brown. (keep your eye on it!)
-Add butter and vanilla to syrup, blending well.
-Cook 1 to 2 minutes more. Peanuts will be lightly brown and the syrup VERY HOT.
-Add baking soda and gently stir until light and foamy. Remove from heat.
-Quickly and carefully pour mixture onto lightly greased cookie sheet or silpat.
-Let cool 1/2 to 1 hour. When cool, break into small pieces and store in air-tight container.

Peanuts just added

Baking soda just added, ready to spread and cool

Happy Holidays everyone! I'll leave you with a picture of a view you wouldn't think of for San Diego, Snow! Right outside our front yard, over and yonder.

Breaking up some pieces to share at:

Easy Chocolate Truffles

I had some leftover ganache and decided to make truffles with it. I needed to get myself into the 'Holiday treats' mood and start sharing some favorites with you. These are super easy to do! By the way, this ganache is delish spread on a brownie!

These are now part of Susan's Christmas cookie blog event. Check out the submissions so far!

Ganache:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon vanilla extract, cognac or brandy (optional)

Toppings:

Dutch-Processed Cocoa Powder
Confectioners Powdered Sugar

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the flavoring.

Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray in little mini cupcake liners. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

-Joy of Baking twice.